I have a love-hate relationship with the Superbowl. I love the game, the hype, the commercials, the food, and the entertainment, but I hate the fact that this is it; we football fans will go a very long stretch without games until next season. The Superbowl only comes annually so that is why your party or celebration should be a total blow out, with knock-your-socks-off food and decorations, family and friends, and a heap of fun. These luxury hotel chef inspired Superbowl 50 recipes should liven up the party and give you a leg up on the competition. They will surely dazzle both the drinking and foodie crowds.
SUPERBOWL 50 RECIPES
Photo by Sanctuary on Camelback Mountain.
1. Ham and Jam Sliders by Beau MacMillan, Exec Chef at Sanctuary on Camelback Mountain, Scottsdale, AZ
Cheddar Biscuits
Ingredients:
2 cups all-purpose flour 2 tsp. each salt and baking powder
1/4 tsp. baking soda 1 cup finely shredded cheddar cheese
1/2 tsp. Kosher salt 1 Tbs. freshly cracked black pepper
1 cup + 2 Tbs. buttermilk
5 Tbs. unsalted butter, cut into ¼-inch cubes
¼ cup chopped green onion, including tender green tops
Preparation:
Combine flour, baking powder, baking soda, black pepper and kosher salt until well mixed.
Mix in butter until pea sized. Add cheddar cheese and green onion and stir and toss lightly to combine.
Stir in 1 cup buttermilk until the mixture forms a soft, slightly sticky ball.
With lightly floured hands, divide the dough into 12 equal portions. Form each portion into a rough ball and place on an ungreased baking sheet. Space the balls about 1-inch apart. Brush the tops with the remaining 2 tablespoons buttermilk.
Bake at 350˚F for 15 to 18 minutes, until the tops are golden brown.
Red Pepper Jelly
Yields 2 1/8 quart
Ingredients:
3 large red peppers, seeded and sliced 3 cups sugar
3/4 cups cider vinegar 1/4 tsp. salt
1/2 tsp. crushed red pepper flakes
1/2 package Certo liquid pectin
Preparation:
Place peppers in a food processor and process until coarsely chopped, but not puréed.
Place chopped peppers in a large bowl with cider vinegar, sugar, salt and crushed red pepper flakes. Mix well.
Put mixture in a large pot and bring to a boil. Add Certo and continue to cook at a slow rolling boil for 35 to 40 minutes, until you can “drag” a spoon around edges of pan or until it passes the jelly test coating the back of the spoon or dripping from spoon very slowly.
Snake River Farms American Bone in Ham
Ingredients:
1 large Snake River Farms American Bone-in Ham
Preparation:
Heat oven to 275˚F. Place ham in a roasting pan and cover loosely with aluminum foil. Heat for approximately for 12-15 min. per pound. When center of ham reaches 125˚F allow the ham to rest for 15-30 min. Keep covered with foil while resting.
Assembly:
Slice biscuits in half and rub with a generous portion of red pepper jelly. Slice ham thinly and place in between biscuit halves. Enjoy!
2. Chocolate Covered Football Strawberries by Brittani Szczecina, Pastry Chef at Palm Beach Marriott Singer Island Beach Resort & Spa, Riviera Beach, Florida
Yields 12 pieces
Ingredients:
12 each fresh strawberries
1 package each white and dark chocolate
Preparation:
In a microwave safe bowl melt dark chocolate.
Holding by the stem, dip strawberry in chocolate, shake off excess and place on parchment paper.
Let the chocolate pool onto the paper and then pick strawberry back up and place in new spot. This helps to avoid little “feet” to form. Continue with remaining strawberries and let harden.
Melt the white chocolate. Fill a piping bag and cut a very small hole. Pipe a vertical line down the entire length of the strawberry. Let harden.
Once hardened, pipe five horizontal lines to form the threading on the football and let dry.
Photo by Harbor View Hotel.
3. Chipotle BBQ Pork Ribs by Caleb Lara, Executive Chef at Harbor View Hotel, Martha’s Vineyard, MA
To prepare Chipotle BBQ Ribs:
10 lbs. of pork ribs
Rub the racks with prepared seasoning rub and refrigerate for 6-8 hours, or overnight.
Preheat oven to 300° F and roast the pork rib racks slowly for three hours until done.
Glaze with Chipotle BBQ sauce during the last hour.
BBQ Pork Rub
Ingredients:
½ tablespoon each ground ginger and ground onion
1 tablespoon each ground coriander, chili powder, garlic powder, ground black pepper, smoked paprika, and ground cumin
¼ cup each brown sugar and kosher salt
Whisk together all the ingredients and store in an airtight container.
Chipotle BBQ Sauce
Ingredients:
4 Garlic cloves, minced ¼ Cup butter
4 Cups ketchup 1 Cup lemon juice
1 1/3 Cups brown sugar 1 Cup Worcestershire Sauce
6 Chipotles in Adobo 1 teaspoon cayenne pepper
1 tablespoon fresh oregano Kosher salt, to taste
Preparation:
In a sauce pan, sauté garlic in butter until soft.
Add all other ingredients and simmer until thickened.
Puree and season with salt and pepper.
4. Crab Nachos by David Haick, Executive Chef at The Whiteface Lodge, Lake Placid, NY
Ingredients:
2 oz Fried Yellow Corn Tortillas
¼ C Corn kernels
2.5 oz Lump Crab Meat
½ C each Shredded Pepper Jack Cheese and Shredded Cheddar Cheese
Green Onions, Lime Sour Cream, Cilantro Leaves and Pico de Gallo (for garnish)
Preparation:
Place tortillas on a plancha.
Top with corn kernels, crab meat, both cheeses.
Place into hot oven until cheese is melted and hot.
Slide onto plate, and garnish with onion, sour cream, cilantro leaves and pico de gallo, if desired.
Photo by Fort Lauderdale Marriott Pompano Beach Resort and Spa.
5. Crispy Rock Shrimp With Sriracha Aioli by Richard Pelliccia, Executive Sous Chef at Fort Lauderdale Marriott Pompano Beach Resort & Spa, Fort Lauderdale, FL
Ingredients:
Rock Shrimp, peeled and cleaned Buttermilk – as needed
All-purpose flour- as needed
Sriracha Aioli
Ingredients:
4 Cups Mayonnaise ¼ Cup Champagne vinegar
¼ Cup Honey ¾ Cup Sriracha
5 each Scallions, fine dice 1.5 Tsp Cayenne pepper
½ Tsp Celery salt ¼ Tsp Coriander, ground
Salt and pepper to taste
Preparation:
Pre-heat fryer to 350°F.
For the aioli sauce, combine all items together with a whisk. Season with salt and pepper to taste. Place aioli in cooler for use later.
Place shrimp in a separate bowl. Add buttermilk to shrimp, just enough to coat the shrimp. Add a small amount of salt and pepper to the shrimp and thoroughly mix until coated. Add shrimp slowly to the bowl of flour.
Mix shrimp with hands until coated with flour and no longer feels wet.
Place shrimp in fryer basket and lower into the fryer. Allow to cook for 3-5 minutes or until golden brown.
Remove shrimp from fry basket and drain off excess oil.
In a separate bowl, add shrimp and small amounts of sriracha aioli to taste.
Place in a serving dish and enjoy.
Photo by 1000 Islands Harbor Hotel.
6. Mediterranean Swiss Chard Wraps by Patrick Leibacher, Executive Chef at 1000 Islands Harbor Hotel, Clayton, NY
Ingredients for Wraps:
½ cup goat cheese (low fat), crumbled 1 lemon, juiced
¼ cup black olives, pitted and halved 1 cup grape tomatoes, sliced
1 tbsp. pine nuts, toasted 1/2 cup fresh basil leaves
6 medium Bright Light Swiss chard leaves, blanched
pinch sea salt (optional)
Preparation:
Remove Stems of Swiss chard and put aside for relish.
Cut Swiss chard leaves into six squares, approximately six inches squared.
In a shallow pot, bring two cups of water to a gentle boil. Using a slotted spoon or spatula, dip one square at a time in the boiling water for 15 seconds. In a medium bowl, place the freshly blanched Swiss chard into cold water to stop the cooking process. Repeat with other leaves. Let cool.
Place a leaf square on a work surface, tap dry with a paper towel and layer in ½ tablespoon of cheese, a few olives, 2 tbsp. of tomato, a sprinkle of pine nuts and one or two basil leaves on top. Squeeze fresh lemon juice on top of mixture.
To create rolls, first fold in the sides of the chard, then roll the leaf up tight until sealed.
Ingredients for Relish:
2 tbsp. olive oil Swiss Chard Stems from above ¼ inch dice
1 garlic clove minced ½ cup finely chopped shallot
1 tbsp. Honey ¼ cup chopped mint
Preparation:
Heat the olive oil in a large skillet.
Add the garlic and cook over moderate heat until softened.
Add the chard stems and onion, season with salt and pepper and cook until the onion softens, about 4 minutes.
Stir in the raisins, vinegar, honey and half of the mint.
Cover and cook until the chard is crisp-tender, about 1 minute longer.
Transfer to a bowl and let cool, then mix in the remaining mint.
Photo by The Umstead Hotel and Spa.
7. Booze-Infused People’s Porter Cashew Chocolate Cake by Evan Sheridan, Pastry Chef at The Umstead Hotel and Spa, Raleigh, North Carolina
Ingredients:
3 oz. Butter ¼ cup Light Brown Sugar
¼ cup Sugar 2 Large Eggs
½ cup People’s Porter 1 tsp. Vanilla Extract
¼ cup Cocoa Powder 1/3 cup Cake Flour
1 tsp. Baking Powder 1 tsp. Salt
1 cup Toasted Salted Cashews (chopped)
Vanilla Ice Cream (store-bought)
Preparation:
Cream the butter and sugars together on medium speed (do not paddle too fast or the cake will fall after it is baked), scraping down the bowl.
Slowly add in the eggs one at a time, making sure to fully incorporate each egg before adding another. Add in the People’s Porter and mix. Scrape down the bowl again.
Sift the dry ingredients together and mix until incorporated. Do not over mix.
Add in chopped roasted cashews and finish.
Scoop the cake batter into muffin tins and bake at 350°F for approximately 20-30 minutes, or until a toothpick comes out clean after inserted.
Finish with whipped cream, toasted cashews, and vanilla ice cream.
8. Potato Broccoli Gratin with Garlic by Sylvain Harribey, Executive Chef at Sofitel New York, NY
Serves 3
Ingredients:
1 lb Yukon Gold Potatoes 1 head Broccoli
1 QT Heavy Cream Salt, Nutmeg, and Pepper, to taste
1 oz Garlic 3 oz Gruyere Cheese
1 oz Parmesan
Preparation:
Peel the potatoes and slice thin. Crush the garlic.
Mix the salt, pepper, nutmeg and crushed garlic with the heavy cream.
Add sliced potatoes into the mix the then add shredded Parmesan and Gruyere cheese. Stir well.
Cut the broccoli in small pieces.
In a large dish, spread some melted butter all around the dish to avoid sticking.
Place a layer of potatoes (extending about one inch) followed by several pieces of broccoli. Then, layer with more potatoes.
Pour the liquid mix on the top of the potatoes and bake in the oven at 325°F.
Cover for 35 to 45 minutes, depending on the size of the dish. Check with a knife if it’s cooked properly. As you insert the blade, it should feel soft.
Let it rest until slightly cooled.
Add cheese and gratiné to the top and slightly warm it in the oven. Bon appetit!
Start your planning now so that the Superbowl 50 recipes at your house can be carefully thought out and prepped for easy execution. For those of you unfamiliar with the Superbowl, save the date as February 7th at 6:30 PM the AFC Champion Denver Broncos meet the NFL Champion Carolina Panthers at Levi’s Stadium in Santa Clara, California. This is the 50th year of the Superbowl and Broncos Quarterback Peyton Manning (my favorite of all NFL players) will be the oldest starting quarterback of all Superbowl match ups. Don your favorite team jersey, gather around the TV, and root for your favorite team, all the while critiquing each and every commercial, the second favorite draw. Have a great time!
This is the first year the NFL has moved away from marking the number of the Superbowl with Roman numerals.
The game will be broadcast on CBS.
A 30 second advertisement during the Superbowl hit an all-time high rate this year of $5 million dollars.
This may be the last year of the many Anheuser-Busch commercials as their contract expires that allows them deep discounts to air multiple advertisements. Bring a tissue; their commercials are always tear jerkers for animal lovers.
Half-time entertainment will consist of Beyoncé, Bruno Mars, and British rock group Coldplay.
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